Don’t let a lack of barbecue stand in your way of enjoying a gently seared cut of meat—learn How To Cook Steak in the Oven.
There are a number of reasons why I use this recipe. For starters, I don’t like going outside in the winter to tend to the barbecue. So if I get a hankering for some steak during the advent season, without this recipe, my cravings will remain just that: cravings. I also feel like I have more control over how my steak is finished. Instead of leaving it to the whim of the propane gods, I can sear the steak, add a pat of butter to it, and set the temperature to the exact degree I want to surround my meat in.
OK, fine. You can pretty much do the same thing on a barbecue. Happy? But I stand by my assertion that barbecuing in the snow sucks. Yes, this is a hill I will die on. I can also tend to the other dishes I intend on serving with my steak, which, unless you have one of those mammoth super-BBQs with the elements and other modern conveniences, you can’t do outside.
The bottom line? The more ways you learn how to prepare food, the more options you have. This will save your bacon—even when you’re cooking steak.
How long do I cook the steak for?
You may know how long to do the steak on the barbecue but do you know how long it needs to be in the oven when set to 400°F after being seared in the frying pan? (Did I mention the steak is an inch thick?) In the recipe, I recommend 9–10 minutes in the oven for medium-rare. If you prefer a rare steak, cook it for 8–9 minutes. For medium, 10–11 minutes. For medium-well, 11—12 minutes. And for well done steak, 12–13 minutes. To be safe, have a meat thermometer at the ready and use it to ensure the internal temperature aligns with how you like your steak. Rare steak should be 125°F, medium-rare should be 135°F, medium should be 145°F, medium-well should be 150°F, and well done should be 160°F.
FAQs & Tips
How do I store the steak?
Once your steak has cooled completely, you can wrap it in aluminum foil or place it in an airtight container. You can then refrigerate it for up to three days or freeze it for up to three months. Let it thaw in the fridge if you opt for long-term storage. Before I store it, I usually slice it up to make it easier to serve up how much I want, when I want it.
Do I need to tenderize/marinate the steak first?
The meats I recommend using (ribeye, New York strip) are tender enough without having to manually “tend” to them. That’s why I keep my marinade simple: salt, pepper, and olive oil. Of course, this is your meat. If you want to marinate it in whatever tickles your fancy, then do so. Just keep in mind that acidic marinades can break down the meat and render it mush, so if you use something with, say, buttermilk or lemon juice, don’t marinate it for long. If you go with a leaner cut of meat, you can turn to vinegar, citrus juice, soy sauce, or yogurt to add some flavor.
How do I prevent the steak from drying out?
First, bear in mind some cuts are naturally juicier than others. New York strip, filet mignon, and ribeye should be your choice if you want a juicy piece of meat. Second, sear the steak at high heat. This creates a crust of sorts, which locks in the juices. Third, let the steak rest for 10 minutes after you remove it from the heat. The internal juices need time to redistribute. If, during cooking, you notice the steak looking parched, add melted butter or oil as a baste.
Serving Suggestions
Steak such as this can serve as the topping for a variety of dishes, including rice, pasta, salad, fajitas (switch out the chicken for the steak in this recipe), soups, and between buns as a steak burger. Or you can serve it up as an entree and use mashed potato, roasted vegetables, or rice (again) as a side. I also have a number of salads that can play a dual role: Chickpea Pasta Salad, Summer Pasta Salad, or Roasted Vegetable and Farro Salad with Pomegranates. Explore the site and get creative; steak done in the oven is a dynamic and versatile dish that will more than likely go with some of your favorite staples.
How to Cook Steak in the Oven
Ingredients
- 2 (8 ounces) ribeye or New York strip steaks approximately 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes.
- Preheat your oven to 400°F.
- Rub each steak with olive oil, then season generously with kosher salt and freshly ground black pepper on both sides.
- Heat a cast-iron skillet or oven-safe pan over high heat until very hot, about 5 minutes.
- Sear the steaks in the hot skillet for 2 minutes per side, or until a brown crust forms.
- Transfer the skillet with the steaks into the preheated oven.
- Cook the steaks in the oven for about 10-12 minutes for medium-rare, or until desired doneness is reached, checking the internal temperature with a meat thermometer.
- Remove steaks from the oven and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak.
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